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Stewed Mushrooms

Fresh mushrooms stewed in butter, cream or milk, finished with beaten eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Stewed Mushrooms

Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Stewed Mushrooms

Ingredients

Directions

Prepare

  1. Peel the mushrooms and cut off the stems.

  2. Season with salt and pepper.

Stew

  1. Place in a saucepan with butter and enough cream or milk to cover.

  2. Cover the pan and stew for 15 minutes, ensuring the lid is on to retain flavor.

Finish and serve

  1. Remove from heat and gradually stir in the beaten eggs.

  2. Serve in a covered dish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mushrooms
Form the main body of the dish and release moisture that mingles with the cream as they stew.
Butter
Adds richness and fat, carrying flavor and helping the mushrooms soften gently.
Cream or rich milk
Forms the liquid base that gently cooks the mushrooms and makes a rich sauce.
Eggs
Thicken the warm cream when stirred in, giving the sauce body and a silky texture.

The step that matters

Stirring in the eggs off the heat. Egg proteins set at temperatures near simmering and can scramble or curdle in hot cream. Removing the pan from heat and stirring gradually lets the eggs thicken the sauce smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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